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Salade Sorta Niçoise
This is my variation of the classic niçoise. I usually modify recipes, not for any grave reason other than that I love to put my “mark” on the foods I serve my family and friends.
Cook 2.5 pounds of potatoes in boiling salted water until cooked through but not overdone. Drain, and while still hot season with freshly ground black pepper half a Vidalia or other sweet onion sliced thinly and 1/3 cup olive oil. Mix to combine and set aside.
Steam 2.5 pounds of green beans for 8 to 10 minutes, until just tender. Again while still hot, season with a dressing made of the following: ¼ cup red wine vinegar, ¼ cup olive oil, 1 tsp salt, 2 cloves garlic crushed, and freshly ground black pepper. Mix well to combine and set aside.
Hard cook 6 large eggs, cool, peel, slice in half and set aside.
Now to assemble the salad. I do it in a clear glass bowl rather than on a platter. But either way works just make your layers next to each other instead of on top of each other. Place the potatoes in the bowl first, then top with the beans and mix just enough to partly combine the two. At this point a classic niçoise has a tuna salad section and a tomato salad section and all of the sections are set next to each other on a large platter and surrounded by the egg halves that are garnished with anchovy fillets. I usually don’t bother with them and just top the whole with the egg halves (or quarters if you prefer) sprinkle a generous amount of capers over all and lightly sprinkle more of the green bean dressing over the top. Serve chilled.
A long time ago, seems like a different lifetime now, I made a venture into the world of the restaurateur. I owned for a while a café where we served breakfasts, lunches and afternoon teas. One of the gals that worked for me there brought with her this recipe that she often made for family gatherings and was a perennial favourite. You’ll see why when you taste it.
To half a large head of cabbage, shredded, add three carrots, and three stalks of celery also shredded. Season generously with salt and pepper and celery seed, (this was her crucial “secret” ingredient and we tried making it once without but it lacked that ineffable “something”). Combine well and add mayonnaise until the desired consistency is reached. We usually used two to three cups of mayonnaise, but it can vary. Once that’s all done, break up into the coleslaw an eight ounce package of imitation crab meat. (We sometimes used more.) Set it aside and allow the flavours to meld nicely. We found it was best served the day after it was made.
Well there you have it for another month!! Enjoy the lovely warm weather we’re being blessed with and spend some time cooking and playing out doors.
As always I can be reached via email here, and I would love to hear about your favourite summertime / barbecue time recipes.
Something I always wondered: how come you never see a recipe for leftover lobster?